Lavender-Infused Chocolate Mousse with Raspberry Coulis

Allergens

None (suitable for vegans)

Ingredients

• 7 oz dark chocolate (vegan)
• 2 cups coconut cream
• 1/4 cup lavender flowers, dried
• 3 tbsp agave syrup
• 1 tsp vanilla extract
• Pinch of salt
• 6 oz fresh raspberries
• 2 tbsp lemon juice
• 1/4 cup maple syrup

Instructions

1. In a double boiler, gently melt the chocolate and stir until smooth. Remove from heat and let cool slightly.
2. In a separate saucepan, warm coconut cream over low heat until it starts to steam. Add dried lavender flowers, cover, and allow to infuse for 10 minutes.
3. Strain the infused coconut cream into the melted chocolate, discarding the lavender flowers. Mix in agave syrup, vanilla extract, and a pinch of salt until well combined.
4. Refrigerate the mixture for at least 2 hours or until it sets into a mousse like consistency.
5. For the raspberry coulis, blend fresh raspberries, lemon juice, and maple syrup in a blender until smooth. Strain through a fine mesh sieve to remove seeds.
6. To serve, spoon the lavender chocolate mousse into individual glasses or cups, then drizzle with the raspberry coulis.

Chef’s Insight

Use high-quality dark chocolate to enhance the flavor of this vegan dessert.

Notes

This recipe is perfect for special occasions and dinner parties, offering a touch of luxury to your vegan guests.